부산대학교 도서관

This study produced red pepper paste with sucralose added to reduce the sugar content and calories of red pepper paste. Red pepper paste with different levels of sucralose (0.2, 0.4, 0.6 and 0.8%) was compared to a control group (CON) with no sucralose. Physical and chemical quality characteristics research results, CON had the highest sugar and salt content, and 0.2% red pepper paste had the lowest sugar and salt content. There was no significant difference in pH, and the moisture content was higher at 46.82-49.70% in samples than in CON (p<0.001). The color value of CON was the darkest and richest, and the L-values tended to decrease as sucralose was added. There was no significant difference in the number of bacteria and yeast in red pepper paste depending on the amount of sucralose added. In the sensory test, 0.8% red pepper paste had the highest intensity of sweet taste and CON had the highest intensity of salty taste. CON had the highest color preference, and as the sucralose content increased, it received higher scores. The preference for sweet taste was highest in 0.6% red pepper paste and the lowest in CON, and the preference for salty taste was highest in CON and lowest in 0.8 % red pepper paste. There was no significant difference in texture and overall preference. This study confirmed that sucralose can replace regular red pepper paste in terms of quality characteristics and sensory evaluation while lowering the sweetness of red pepper paste.